Mexican Food Made Simple – A fab Mexican Cookbook from a Masterchef Winner

Mexican Food Made Simple by Thomasina Miers is a fantastic Mexican cookbook highlighting authentic, easy, and tasty Mexican recipes.

I was looking out for a Mexican food cookbook and this one immediately caught the eye.  First off, Thomasina Miers won Masterchef which is no small feat.  For those of you not in the UK and without access to this amazing BBC show it highlights the plight of chefs trying to make it as the Masterchef (literally).  Allthough it’s not without it’s drama, it isn’t any of that cheesy crap you see on Food Network and is utterly engaging and addicting.   However, I mostly chose this cookbook because Thomasina opened Wahaca, a fantastic, cool, authentic, cheap eats Mexican food restaurant in Covent Garden, London.  I love that place, and I hoped that this cookbook would bring me more of the same.  (Note: if you are with family and looking for a place to eat in Covent Garden that isn’t a tourist trap eat there!)

I have cooked quite a few recipes from this cookbook and love it, although I think the ‘made simple’ bit is a slight exaggeration.  Most of these recipes require a little bit of work but it’s worth it.  There is a wide range of recipes and some interesting unexpected flavour combinations.  I’d say this is a cookbook you’ll be glad you have when you feel like trying something different, but you may not be using it everyday.

Here is a simple salad recipe that I’ve made a few times already using, raw courgettes/zucchini!  Who knew you could eat zucchini raw!  I actually have written in the book – ‘raw zucchini isn’t weird’.  The next is a sauce that you can put on anything really – fish, chicken, broccoli – but I cooked it on some trout.

Fresh Courgette/Zucchini and Tomato Salad
adapted from Mexican Food Made Simple

1 shallot finely chopped
3 tbsp sherry vinegar
4 tbsp olive oil
pinch sugar
500g tomatoes
2 baby courgettes/zucchini
5 large mint leaves

• Put the shallot in a bowl with the vinegar, sugar and olive oil for ten minutes to soften.
• Put a small X into the back of the tomatoes.  Pour boiling water over them and leave for 20 seconds.  Remove from boiling water and let cool.  Peel skins, and remove seeds.  Cut roughly and add to shallot.
• Cut the courgette finely and add to bowl.
• Finely chop the  mint and add.
• Serve right away.

Nice, isn’t it!

Rainbow Trout Baked with Chilli Cream
adapted from Mexican Food Made Simple
2 poblano chillies or large green peppers
1-2 tbsp olive oil
1 onion sliced
2 jalapenos
2 cloves garlic
salt and pepper
250ml double cream or creme fraiche
filet of rainbow trout
2 sprigs thyme
1/2 cup white wine

• Preheat the oven to 450F.  Cut peppers in half and roast for 10-15 minutes until blackened.  Set aside and let cool.  Turn down your oven to 375F
• Heat olive oil in frying pan and add the onion and chillies.  Cook for about 10 minutes until softened.  Add the garlic, and then peel and cut the poblanos or peppers that you’ve roasted into strips and add to the mixture.
• Stir in the creme fraiche.
• Put your trout filet on some aluminum foil on a baking tray.  Make sure there is enough aluminum foil to make a little bag.
• Pour over the chilli mixture.  Throw on the wine and some olive oil and seal so that it’s a little aluminum container.
• Cook for about 15 minutes or until the fish flakes easily.

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